Contribution to the Production of Lactulose-Rich Whey by in Situ
J. Dairy Sci. 99:1–19 http://dx.doi.org/10.3168/jds.2015-10037 © American Dairy Science Association®, 2016. Contribution to the production of lactulose-rich whey by in situ electro-isomerization of lactose and effect on whey proteins after electro-activation as confirmed by matrix-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis Ourdia Kareb,*† Claude P. Champagne,†‡ and Mohammed Aïder†§1 *Department of Food Science, Université Laval, Quebec, Qc, G1V 0A6, Canada †Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Qc, G1V 0A6, Canada ‡Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St. Hyacinthe, Qc, J2S 8E3, Canada §Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, Qc, G1V 0A6, Canada ABSTRACT findings of this study reveal that the whey treated by the safety electro-activation technology has both lact- Cheese-whey, a major co-product of the dairy indus- ulose-prebiotic and antioxidant properties and could try, has recently been the subject of many technologi- have a substantial application in the manufacture of cal applications. We studied the bioconversion of whey pharmaceutical and functional foods. into valuable bio-products such as a potential lactulose Key words: prebiotic whey, lactulose, electro- prebiotic and compounds with antioxidant properties. activation, isomerization, antioxidant capacity This paper examines efficiency, safety, and economics of electro-activation as an eco-friendly technology for a maximum valorization of whey. Thus, a bottom- INTRODUCTION up approach was therefore addressed. The effect of 4 Whey is the major co-product of the dairy industry experimental parameters—low working temperatures that is removed after the coagulation of casein during (0, 10, and 25°C), current intensities (400, 600, and cheese manufacturing (Zadow, 1994; Siso, 1996).
[Show full text]